Photo of Gluten-free blue cheese gnocchi bake by WW

Gluten-free blue cheese gnocchi bake

12
11
9
SmartPoints value per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
Homemade pasta might seem intimidating, but this gluten-free gnocchi is a cinch to make – especially as we’ve broken it down to show you how! It’s a great project for long weekends.

Ingredients

Potato(es), Raw

400 g, King Edward, scrubbed

Egg yolk, raw

1 medium

Salt

1 teaspoons

Doves Farm Gluten Free Rice Flour

100 g

Broccoli, raw

400 g, tenderstem

Medium fat soft cheese

200 g

Skimmed Milk

100 ml

Stilton

50 g, crumbled

Vegetarian Parmesan Style Hard Cheese

20 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the potatoes in a large pan of boiling salted water for 25-30 minutes, or until tender. Drain and allow to cool. Peel the potatoes then transfer to a large bowl and mash until smooth. Stir the egg yolk and salt into the mash. Add half the rice flour and knead to combine, then repeat with the remaining rice flour until a soft dough forms.
  2. Lightly dust the work surface with rice flour. Halve the gnocchi dough, then roll each piece into a long sausage shape, about 2cm in diameter and 36cm long. Cut each length into 2cm-thick pieces – you should have 36 gnocchi. Using lightly floured hands, gently roll the pieces into small balls, then transfer to a baking tray lined with baking paper.
  3. Using your thumb, roll each ball over the back of a floured fork to create a gnocchi shape, then return to the baking tray. In batches, cook the gnocchi in a large pan of boiling water for 2-3 minutes, or until they fl oat to the surface. Transfer to a plate using a slotted spoon.
  4. Cook the broccoli in a pan of boiling water for 5 minutes, until tender.
  5. Meanwhile, combine the soft cheese, milk and Stilton; season.
  6. Drain the broccoli and transfer to a medium baking dish. Scatter over the gnocchi, then pour over the cheese mixture. Toss, then scatter over the hard cheese and bake for 15-20 minutes, until bubbling and golden.

Notes

Don’t overwork the delicate gnocchi dough – it could become tough and rubbery.

Start eating better than ever!